lemon cream scones
Recipe found in my Quick Breads Swans Down Cook Book--These scones are light, tender and flaky- the add for these says: "these scones show what a difference Swans Down makes in quick breads too. A dainty touch for an afternoon tea or breakfast". Recipe from my Swans Down Booklet- 1934. Tweaked a tab by me.
prep time
15 Min
cook time
15 Min
method
Bake
yield
makes 18 scones
Ingredients
- 2 cups sifted cake flour , any ( swans down was suggested)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (or 2 teas.granulated sugar)
- 1/4 cup butter, cold
- 2 teaspoons grated lemon rind
- 2 large eggs
- 1/3 cup cream
- topping: - melted butter,,3 tablespoon granulated sugar and 1 teaspoon grated lemon rind
How To Make lemon cream scones
-
Step 1Preheat oven to 400^. Line cookie sheets with parchment paper. Scones: Again sift flour, measure, add baking powder, salt and sugar, and sift again. Cut in cold butter and lemon rind. By hand, beat eggs well and add cream; add egg mixture to flour mixture, and stir gently until all flour is dampened.
-
Step 2Now stir vigorously until mixture forms a soft dough and follows the spoon around the bowl. Turn mixture out onto surface lightly sprinkled with powdered sugar and knead 30 seconds.
-
Step 3Roll 1/2 inch thick and cut in triangles. Place on a parchment covered baking sheet. Brush tops with melted butter and and sprinkle with sugar and lemon rind. Bake in oven for 12 to 18 minutes, or until lightly browned. Makes about 18 scones.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Biscuits
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Method:
Bake
Culture:
English
Ingredient:
Flour
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